Reviewed: Sep. 26, 2009

Grilled Brats and then marinated in Beer and butter (onions and garlic, if you so choose) are truly a little taste of paradise. I came from a small village just 2 miles outside of Sheboygan, WI. Like so many others in this area we know that only Johnsonville brats appeal to those with German background. We grill the brats carefully so they do not burst, then immerse them in the hot beer and butter. By the way, hamburgers do well in this marinade, too. Thanks PBFITZ for the reminder of home!

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lindaRM

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Reviewed: Aug. 8, 2009

I tried this method because the cooking of the brats was reversed from my normal method thinking this method is faster. End results were not as flavorful as my regular method. I fully cook the brats in the beer/onion/garlic/butter mixture then brown up on the grill for presentation, just a lot more flavor.

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Wilemon

Cooking Level: Expert

Home Town: Afton, Virginia, USA

Living In: Larkspur, Colorado, USA

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Reviewed: Aug. 5, 2009

Loved the flavor...will make again...and again and again. Used Guiness and that did it all.

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LISA41070

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Reviewed: Jul. 25, 2009

Excellent way to do brats. Had to pan grill the brats since it started to rain! I used Vidalla onions, but next time I'll try a stronger onion.

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PAULDI

Cooking Level: Professional

Living In: Summit Point, West Virginia, USA

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Reviewed: Jun. 30, 2009

These were decent, but not as awesome as I expected, maybe because of my beer choice? I used a high quality, German dark beer, lager style. The mixture was really bitter. I had hoped springing for a more expensive beer would pay off, but it didn't. I had to salt the mixture quite a bit to make it edible. The brats shrunk a lot. And I'm not sure the purpose of leaving the brats on the grill for so long. There are done in at least half the time called for in the recipe. As a non brat aficionado, I've enjoyed reading the reviews from the "brat snobs."

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CURTISLEE

Cooking Level: Intermediate

Home Town: Valley, Nebraska, USA

Living In: Omaha, Nebraska, USA

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Reviewed: Jun. 6, 2009

Hubby grilled these for lunch today and they were pretty tasty! I used Guinness in the sauce and the flavor went very well with the brats. We'll be having these again! Served on hotdog buns with mustard.

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Holly

Cooking Level: Expert

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Reviewed: May 22, 2009

Really, really good! The beer/onions mixture smelled sooooo good simmering. These were really terrific the next day ladeled (with the sauce) over chunky cooked yams!!

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AK Cook

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Reviewed: Apr. 28, 2009

Wouldn't change a thing. Thanks for sharing!

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free_by_grace

Cooking Level: Expert

Home Town: Webb City, Missouri, USA

Living In: Lubbock, Texas, USA

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Reviewed: Apr. 25, 2009

tried it with Guiness - flavor was a little bitter. But the family definitely liked them. Next time I will try a diffferent beer.

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Lynne

Cooking Level: Intermediate

Home Town: Knoxville, Tennessee, USA

Living In: Richmond, Virginia, USA

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Reviewed: Jul. 20, 2008

These were good. I've done brats lots of ways, and they all come out good. Personally, if you can't get them right, you must be some kind of dope.

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COOKINFOOL4

Cooking Level: Expert

Home Town: Charleston, Illinois, USA

Living In: Fowler, Indiana, USA

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Reviewed: Jul. 7, 2008

very good, only cooked for tweny mins on grill, and simmered for another twenty. I used guiness, and halved the recipe, will make again. thank you

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hmb812001

Cooking Level: Expert

Home Town: West Warwick, Rhode Island, USA

Living In: Center Barnstead, New Hampshire, USA

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Reviewed: Jun. 28, 2008

I followed the recipe to a "T". No taste whatsoever. Dietz and Watson green pepper and onion franks puts this to shame. Maybe because I'm not from Wisconsin, I just don't get brays.

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sheba

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Reviewed: Jun. 23, 2008

not bad,my wife doesn't like brats so did 1/2 brats1/2hot dogs all very tasty,will do again thanks rick

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GETTINGBENT

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Reviewed: May 16, 2008

We wanted to take advantage of one of the first sunny, warm days in Seattle so we grilled out. We were happy to make brats but weren't sure about boiling the brats AFTER we cooked them (we had always boiled them before)... however, to our surprise, this worked very well. Also, we didn't think that 30 minutes to cook on the grill was right... but, he flipped and turned for a good 25 minutes before we thought they were done. The trick is to cook them over the cooler spots and move them around alot otherwise they would have turned into lumps of coal. We were so excited to eat them that we forgot to add red peppers when we were sauteing the onions like we had intended, but we'll try that next time. Also, I'd add more onions next time.

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omigodshoes

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Reviewed: May 12, 2008

I tried a couple other brat recipes from this site and found this one to be my favorite. The onions are super buttery and it was just a tasty brat. A keeper!

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Hrod

Cooking Level: Expert

Home Town: Lincoln, Nebraska, USA

Living In: Denver, Colorado, USA

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Reviewed: Mar. 9, 2008

I prefer cooking my brats the opposite way. I boil my brats in beer, onion, garlic & seasoning salt, then I grill them. It seems to hold the flavor a little more. Growing up in Sheboygan, I've always used Johnsonville brats, which living out of state today is conveniently the only kind really available in my area.

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chaseaidan

Cooking Level: Intermediate

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Reviewed: Feb. 21, 2008

AMAZING!!! My bofriend and his little sis (both born and raised in Sheboygan, WI) absolutly loved it! After I grilled the brats for 30 mim. (until the skin was very crispy), I put them in crock pot and covered with beer sauce! It doesn't really matter how long you keep them in crock pot. They only get bettter with time! Thanks for sharing PBFITZ!!

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Tahoegirl

Cooking Level: Intermediate

Living In: South Lake Tahoe, California, USA

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Reviewed: Feb. 5, 2008

Very delicious recipe. I am from New York, and I am not big on brats. But my husband loved them. The only thing I did different was I roasted some sliced red peppers separately and added them to the onion/beer mixture. Everyone said that was a nice touch, but again, we are from New York and not experts on brats.

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Maryann D.

Cooking Level: Expert

Home Town: Bay Shore, New York, USA

Living In: Ronkonkoma, New York, USA

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Reviewed: Nov. 7, 2007

Excellent! These really impressed a potluck group from St. Louis. After grilling, we cut them in half & soaked in crock pot w/beer, onions, garlic etc. Does not need condiments!

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smatiszik

Cooking Level: Intermediate

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Reviewed: Sep. 23, 2007

Being a born and raised Sheboyganite, I was raised on brats (double brat) that is. A brat always has a companion in a semmel roll; hard roll made in Sheboygan and still made locally. I no longer eat brats (too high in cholesterol and family history of colon cancer) but my family enjoys them all year long-grilled outdoors even in a snowstorm. We have many wonderful brat makers in Sheboygan county but one of the finer ones is Miesfeld's-has recieved many awards. Johnsonville is for out-of-towners-really don't know what a GOOD brat is. Always add beer and sliced onions to the cooked brats. ENJOY!

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